Description
These vibrant Mediterranean Quinoa Bowls are a nourishing, plant-forward meal perfect for a busy day. Featuring a base of protein-rich fluffy quinoa, they are topped with fresh cucumber, briny olives, and tangy feta. The highlight is the silky, smoky roasted red pepper sauce blended with garlic and toasted almonds, tying all the garden-fresh flavors into a cohesive and satisfying dish that resets body and mind.
Ingredients
1 cup dry quinoa
2 cups water
16 oz jarred roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic, smashed
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
1 English cucumber, diced
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1/4 cup pepperoncini, optional
Instructions
Rinse quinoa thoroughly and combine with water in a medium saucepan; bring to a boil.
Reduce heat, cover, and simmer for 15 minutes or until water is fully absorbed.
Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
In a food processor, combine drained roasted red peppers, toasted almonds, garlic, salt, and lemon juice.
Pulse until blended, then slowly drizzle in the olive oil while the processor is running until smooth.
Divide cooked quinoa into serving bowls.
Top each bowl with diced cucumber, kalamata olives, feta cheese, and pepperoncini.
Drizzle generously with the roasted red pepper sauce and serve immediately.
Notes
Store the quinoa and sauce separately in the refrigerator for up to 4 days. This allows for quick assembly by just adding fresh veggies when you are ready to eat. Feel free to add chickpeas or grilled halloumi for extra protein.